You can use any shaped hazelnut, I actually prefer the round ones to the pointed ones pictured here. Also, a little tip regarding the thyme. An easy way to remove thyme leaves from their stems is to pinch the stem at the top and then run your fingers down going against the direction the leaves grow - stripping them off the stem.
3 cups unskinned hazelnuts
1 tablespoon unsalted butter
1/4 teaspoon fine ground sea salt
1 tablespoon thyme leaves, fresh
zest of 1/2 orange
zest of one lemon
Place the hazelnuts in a single layer on a rimmed baking sheet. Toast in a 375F degree oven for about 15 minutes or until the nuts become fragrant, their skins darken, and some skins begin to split a bit. Remove from the oven.
In a large skillet over medium-high heat warm the butter. You want the butter to get toasted and fragrant, this takes a minute or so. If you can see any of the little frothy-looking butter solids in the pan, they should start to turn golden. Stir in the salt, and now add the hazelnuts. Stir to get the nuts coasted in butter, and stir in the thyme - it might pop and hiss a bit - that's o.k. Saute for about a minute and then finish with the orange and lemon zests, save a bit of the zest for garnish if you like. Remove the nuts from heat, and when they've cooled a bit, taste to see if you need to add more salt. Serve warm or at room temperature.
Makes three cups.
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